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Homemade Chocolate Truffles Recipe

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4.8 from 51 reviews

Indulge in these classic homemade chocolate truffles made with rich semi-sweet chocolate, heavy cream, and optional butter and vanilla for extra smoothness and flavor. Finished with your choice of toppings like cocoa powder, sprinkles, or crushed nuts, these decadent treats require no cooking beyond heating the cream and chilling, making them elegant and easy to prepare for any occasion.

Ingredients

Units Scale

Truffle Mixture

  • two 4-ounce quality semi-sweet or bittersweet chocolate bars (226g), very finely chopped
  • 2/3 cup (160ml) heavy cream
  • optional: 1 Tablespoon (14g) unsalted butter, softened to room temperature
  • optional: 1/2 teaspoon pure vanilla extract

Toppings

  • unsweetened cocoa powder
  • sprinkles
  • crushed nuts
  • melted or tempered chocolate

Instructions

  1. Prepare Chocolate: Place the finely chopped chocolate in a heat-proof bowl and set it aside, ready for the warm cream to be added.
  2. Heat Cream: Heat the heavy cream until it just begins to simmer, either on the stove or in the microwave, ensuring it is hot enough to melt the chocolate.
  3. Combine and Melt: Add the softened butter to the chocolate if using. Pour the hot cream evenly over the chocolate and let it sit undisturbed for 5 minutes. Add the vanilla extract, then stir gently until the chocolate is fully melted and the mixture is smooth and glossy. Cover the surface with plastic wrap to prevent condensation.
  4. Chill Mixture: Refrigerate the chocolate mixture for 1-2 hours in a shallow dish (an 8-inch square pan works well) so it sets evenly and becomes firm enough to scoop.
  5. Scoop and Shape: Using a small cookie scoop or spoon, form 2 teaspoon-sized mounds (or 1 tablespoon for larger truffles) of the chilled mixture, rolling each between your hands to create smooth balls. Note that the mixture may be sticky—lightly chilling the mixture again or coating hands with cocoa powder can help.
  6. Add Toppings: Roll the truffle balls in your choice of unsweetened cocoa powder, sprinkles, crushed nuts, or dip them in melted or tempered chocolate for extra indulgence.
  7. Serve and Store: Let truffles come to room temperature before serving for optimal flavor and texture. Store tightly covered at room temperature for up to 3-4 days, or refrigerate for up to 2 weeks.

Notes

  • For the best flavor, use high-quality semi-sweet or bittersweet chocolate with at least 60% cacao.
  • Heating the cream to just simmering temperature prevents scorching and ensures smooth melting of the chocolate.
  • Covering the chocolate mixture with plastic wrap directly on the surface prevents a skin from forming during chilling.
  • Scooping and rolling the truffles can be sticky—chilling the mixture a bit more or dusting hands with cocoa powder helps.
  • Truffles taste best when allowed to come to room temperature before enjoying.
  • Store truffles in a cool place away from direct sunlight to maintain texture and flavor.

Find it online: https://queenrecipe.com/homemade-chocolate-truffles-recipe/